Garlic Parmesan Scalloped Potatoes (Printer-Friendly)
Creamy layers of Yukon Gold potatoes, garlic-infused sauce, parmesan, and mozzarella for a comforting side.
# List of Ingredients:
→ Base
01 -
3 pounds Yukon Gold or Russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
→ Sauce and Seasoning
02 -
4 tablespoons unsalted butter
03 -
4 cloves garlic, finely minced
04 -
3 tablespoons all-purpose flour
05 -
2 cups whole milk
06 -
1 teaspoon chicken bouillon powder or 1 teaspoon kosher salt
07 -
1/2 teaspoon fine sea salt
08 -
1/2 teaspoon freshly ground black pepper
→ Cheeses
09 -
2 cups shredded mozzarella cheese
10 -
1 1/4 cups freshly grated Parmesan cheese
→ Garnish
11 -
1/4 cup finely chopped fresh chives
# Preparation Steps:
01 -
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
02 -
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook just until fragrant, about 1 minute. Add flour and stir constantly for 2 minutes to create a smooth, pale roux.
03 -
Lower heat to medium-low. Gradually whisk in milk, adding it slowly and whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5 minutes.
04 -
Stir in chicken bouillon or kosher salt, additional salt, and black pepper. Remove the pan from heat once the sauce is velvety and smooth.
05 -
Arrange half of the sliced potatoes evenly in the prepared baking dish.
06 -
Pour over half of the prepared cream sauce, spreading to cover potatoes. Sprinkle half of the mozzarella and half of the Parmesan cheese over the layer.
07 -
Arrange remaining potato slices on top. Pour over the rest of the cream sauce. Finish with remaining mozzarella and Parmesan cheese.
08 -
Cover dish tightly with aluminum foil. Bake for 40 minutes to soften the potatoes.
09 -
Remove foil and bake uncovered for 30 minutes, or until the top is bubbling and golden. For extra crispness, broil for 1-2 minutes, watching attentively so the top does not burn.
10 -
Scatter fresh chives across the top and serve hot directly from the oven.
# Additional Suggestions:
01 -
Slice potatoes as evenly as possible for uniform baking and the best creamy texture.
02 -
Shred cheeses from blocks for optimal melt and avoid pre-shredded varieties.
03 -
Let the finished dish rest for 5-10 minutes before serving to allow the sauce to thicken.